More than a year ago, I shared a recipe for Cassava Heavy Cake (warning: link leads to cute puppy pictures.) Today, you’re getting another take on this Caymanian Classic courtesy of Chef Andreas at Grand Old House.

Cassava Cake by Grand Old House

You will need:

3 cups Cassava, grated

2 cups Brown Sugar

2 pcs Whole Eggs

2 cups Coconut Milk

1 ½ teaspoon Vanilla

1 teaspoon Baking powder

3 tablespoon Nutmeg

1 teaspoon Cinnamon

½ cup Water

½ cup Butter, melted

¼ cup Raisins

Glaze:

2 ½ cups Sugar

½ cup Butter

1 cup Coconut Milk

1 cup Heavy Cream

Prepare glaze by melting the sugar to brown caramel. Add butter and mix well. De-glaze with coconut milk and heavy cream. Boil until everything is mixed thoroughly and sugar is completely melted. Set aside. Keep warm.

Grease a 9” baking pan. Pour batter into prepared baking pan and bake at 350F for 1 hour. Reduce temperature to 300F then bake for another 2 hours, occasionally basting with the prepared glaze. Cake is done when knife inserted in center comes out clean. Place cake on rack to cool completely. Serve warm or cold.

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About Me

I love food. I take pictures of food in restaurants. I take pictures of food I cook at home. I take pictures of people eating food. I memorize recipes and exchange them with everyone I know hoping they will give me some of their recipes I can make. I take vacations based primarily on how many good restaurants I can visit while I'm there. I like playing video games where I can grow food and then cook it. Get the picture? A friend suggested that I start a food blog. So here it is....